Bistec Encebollado (Beef with Onions)

December 27, 2010

If you, like me, are Dominican, trust me, I do not do say this with any intention to offend, but truth be told: beef is not our forte (one thing we do very well though is this Bistec Encebollado [Beef with Onions]).

There, it’s out in the open.

We tend to overcook beef (there is a reason for that, read on). Fortunately our Braised Beef (Guisada) saves our reputation, as it is one of the most succulent beef dishes you have ever tried. We start with a cheap cut and end with a melt-in-your-mouth meat, this we do like nobody.

If you think it is all bad news, then let me set you straight.

Unlike the industrial complex that keeps cows in small stalls, fed with corn and pumped with medication, our cows usually graze, live contently under shaded trees, and feed from grass until it’s time to go meet their makers. Exercise means stronger muscles, which translates into tougher meat. It is healthier, but harder on the chompers. Which is why most specialty beef restaurants serve imported beef.

We Dominicans, generally speaking, also don’t like our meat half cooked, or seeing any trace of blood (strange for people who love a mondongo). If you ask most home cooks how they cook meat it usually start with “scrub vigorously with lime or bitter orange and rinse until there is no trace of blood”. That means that most people are squeamish about eating rare meat, and many prefer their beef well made, or even cooked beyond repair.

Things are changing, mostly from the top down. If you think that cooking your beef briefly is not something you’d like, give Bistec Encebollado a try, the reward is a juicier meat, and less strain on your chewers.

Place the beef in a zippy bag and add onion, oregano, pepper, vinegar, sugar, 1/2 cup of water and salt.

Marinate for an hour at room temperature. Separate the meat and onions from the marinade liquid. Reserve the liquid and the onions separately.

Lightly pat dry the beef slices using a paper towel.

Heat the oil over high heat in a large non-stick pan. Add the beef slices (careful with splatters), Cook for half a minute, turn and cook the other side for another 30 seconds. Remove from the pan.

Add the onions to the pan and lower the heat to low. Cook and stir until the onions become translucent.

Once the onions are cooked, increase the heat to medium and add the liquid from the marinade and simmer until the liquid has reduced to half. Try and season with salt to taste if you find it necessary. Remove from the heat.

If your family or guests are enthusiastic carnivores, you might need to double the ingredients, this one serves about 2 thin slices per guests. You will also need a very large pan, or cook the meat in two stages. Don't let it linger in the pan or it will get very dry and hard.

just made this my house smells amazing, gave it a lil taste and omgggg i cant wait to eat! (i added minced garlic to the marinade as well as half a packet of sazon)

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1 year ago

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Christina

I have tried to make this dish with other recipes countless times. The steak is always dry or rubbery or just bad ! This recipe cooked the steak perfect !!! I usually deviate from the ingredients and make a recipe my own but I was so scared to mess it up I kept it the same. The taste is a little too vinegary for me so next time I will add in some garlic salt, adobo, and onion powder into the marinade and maybe do a little less red wine vinegar. This one is a definite keeper!!

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2 years ago

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PlushyVibe

I am currently marinating the meat right now. Can’t wait. My stomach is grumbling.

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3 years ago

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kenia rodriguez

i really enjoy this recepi

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7 years ago

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Angela

Hey! Did you like it? I need to make a dish for my Spanish class, and was wondering if it was rookie doable and tasted good. 🙂